Caramel Pumpkin Cake Roll with Cream Cheese Filling
A festive spiced pumpkin sponge cake filled with fluffy cream cheese whipped cream and rich caramel ganache. This impressive dessert combines the warm flavors of cinnamon, ginger, and nutmeg with creamy textures that melt in your mouth. Perfect for fall gatherings, Thanksgiving dinner, or any time you want to showcase seasonal pumpkin flavors. The cake roll technique creates beautiful spiral layers, while the homemade caramel adds an extra touch of indulgence that sets this version apart from simpler pumpkin desserts.
Ingredients
- 15 caramel squares, unwrapped
- ¼ cup heavy whipping cream
- 3 large eggs
- 1 cup granulated sugar
- ⅝ cup pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup all purpose flour
- powdered sugar, for rolling
- 4 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
Instructions
- 1
Preheat oven to 375°F and line a 10x15 jelly roll pan with foil and spray with nonstick cooking spray
- 2
Place caramels and heavy whipping cream in a microwave safe bowl and heat on high power in 30 second increments, stirring between each, until melted and smooth
- 3
Chill caramel mixture until set for a few hours
- 4
Beat eggs at high speed for 4 minutes until thick, dark yellow and foamy
- 5
Mix in sugar until combined
- 6
Add pumpkin, lemon juice, baking powder, spices, and salt and mix until combined
- 7
Slowly mix in flour, scraping sides of bowl as needed
- 8
Place cake batter in prepared pan and spread into an even layer
- 9
Bake for 11-15 minutes until it bounces back when lightly pressed and doesn't stick to fingers
- 10
Lay out a clean kitchen towel and sprinkle liberally with powdered sugar
- 11
Remove hot cake from oven and immediately flip over, remove pan and foil
- 12
Roll up cake using the towel and let sit at room temperature to cool for 2-3 hours
- 13
Beat cream cheese until creamy, then mix in sugar until smooth
- 14
While mixer is running, slowly add heavy whipping cream and vanilla
- 15
Turn mixer up and beat until mixture forms stiff peaks
- 16
Remove caramel from refrigerator and beat with hand mixer until spreadable
- 17
Carefully unroll cake from towel
- 18
Spread thin layer of caramel on cake, then top with cream cheese filling
- 19
Re-roll cake, removing from towel as you go
- 20
Wrap cake in plastic wrap and chill at least one hour before serving
Tips
Sprinkle the kitchen towel generously with powdered sugar to prevent the cake from sticking when rolling.
Don't worry if the cake cracks slightly when unrolling - it will be hidden once re-rolled with filling.
Make sure the caramel is completely chilled and set before beating it to achieve the right spreadable consistency.
Good to Know
Wrap tightly in plastic wrap and refrigerate for up to 3 days. Bring to room temperature 30 minutes before serving for best texture.
Can be made 1-2 days ahead. Wrap tightly and refrigerate. The flavors actually improve with time as they meld together.
Slice with a sharp knife, wiping clean between cuts. Dust with powdered sugar or drizzle with extra caramel before serving.
Common Mistakes
Don't overbake the cake or it will crack when rolling - it should bounce back lightly when touched.
Roll the cake while still warm to prevent cracking, using the powdered sugar dusted towel.
Chill the caramel completely before beating or it won't achieve the right consistency for spreading.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this cake roll ahead of time?
Yes, wrap tightly in plastic wrap and refrigerate for up to 3 days. The flavors actually improve as they meld together overnight.
What if my cake cracks when rolling?
Minor cracks are normal and will be hidden once filled and re-rolled. Work gently and use the powdered sugar dusted towel to help guide the roll.
How long will this keep in the refrigerator?
The cake roll will keep wrapped in the refrigerator for up to 3 days. Let it come to room temperature for 30 minutes before serving for best texture.